Italian Chicken, Tomato and Mozzarella Panini on Rye

My husband was in the mood for one of his favorite meals, fried chicken. I decided to fry the chicken the way he wanted it but use it in this yummy panini. Crispy, juicy chicken with melty mozzarella cheese and sweet tomatoes are a perfect mix in probably one of my favorite panini recipes. I normally substitute the fresh tomatoes with tomato sauce but I had some fresh tomatoes in my pantry that I wanted to use up.

Ingredients:

• Rye bread (I use seedless)
• Butter or margarine for spreading on bread
• 1 plum tomato, sliced
  
• Mozzarella, sliced
  
• 1 lb boneless, skinless chicken breast, pounded to 1/2-inch thickness
  
• 1 c Italian-style breadcrumbs
• 1/4 c Parmesan cheese
• 1 egg
• 1 clove garlic, minced
  
• Sea salt, to taste
• Fresh ground pepper, to taste
• 4 tbsp olive oil
  

Directions:

• In a medium bowl, combine breadcrumbs, Parmesan, salt and pepper.
  
• In another medium bowl, beat egg.
  
• Dip chicken tenders in egg and then coat with breadcrumb mixture.
  
• Heat oil in skillet over medium heat. Stir in garlic until it becomes fragrant.
• Fry chicken on both sides until cooked through and golden brown, about 5 to 7 minutes per side. Be careful to not overcook as the chicken will dry out.
• Butter one side of each piece of rye bread. Arrange chicken, mozzarella and tomatoes on the non-buttered side of bread.
  
• Cook in panini maker to desired doneness.
  
• Serve and enjoy!